Pesto Gnocchi
A vibrant and comforting Italian classic that pairs pillowy potato gnocchi with a fragrant, nutty basil pesto.
Ingredients
- •1 kg (2.2 lbs) store-bought or homemade potato gnocchi
- •2 cups fresh basil leaves, packed
- •1/2 cup extra virgin olive oil
- •1/2 cup freshly grated Parmesan cheese
- •1/3 cup pine nuts, toasted
- •2 cloves garlic, peeled
- •1/4 teaspoon sea salt
- •1/8 teaspoon black pepper
- •Reserved pasta water (about 1/4 cup)
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
While the water heats, combine the basil, garlic, and toasted pine nuts in a food processor and pulse until coarsely chopped.
- 3
With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
- 4
Transfer the mixture to a bowl and stir in the grated Parmesan cheese, salt, and pepper by hand to maintain texture.
- 5
Add the gnocchi to the boiling water and cook until they float to the surface, which usually takes about 2 to 3 minutes.
- 6
Before draining, reserve about 1/4 cup of the starchy pasta cooking water.
- 7
Drain the gnocchi and return them to the warm pot, then stir in the pesto sauce and the reserved pasta water to create a silky coating.
- 8
Serve immediately, garnished with extra Parmesan or fresh basil if desired.
💡 Chef tips
- To toast pine nuts, place them in a dry skillet over medium heat for 2-3 minutes, shaking frequently until golden and fragrant.
- If you have a nut allergy, you can substitute the pine nuts with toasted sunflower seeds or omit them entirely.
- Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation and discoloration.
✅ How it should turn out
The dish should feature tender, cloud-like gnocchi coated in a glossy, bright green sauce that smells intensely of fresh basil and garlic, with a savory, nutty finish.